Melt 3 tablespoons butter in each of 2 large nonstick skillets over medium heat. Sprinkle each skillet with 2 tablespoons sugar. Add 3 bread slices to each skillet; cook until deep golden on bottom, about 3 minutes. Sprinkle top of bread slices with sugar, using 2 tablespoons for each skillet; turn slices over and cook until deep golden on bottom, about 3 minutes. Transfer French toast to plates. Place 1 apple half alongside each serving. Drizzle French toast with some of syrup from apples and serve.

*Brown star-shaped seedpods sold at Asian markets and specialty foods stores and in the spice section of some supermarkets.

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Recent Reviews

Very good. Different! I would recommend cooking toasts longer of not et them sit, otherwise too soggy. Used 1/2 sugar it called for and it was still too sweet.

A Cook from Monterey Hills, CA /

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Skip the apples -- totally unnecessary -- but this french toast is my go-to french toast recipe. I make it at least once a month, often for guests who routinely marvel that it's the best french toast they've ever had. Also add 1 tbsp. dark rum to the egg mixture if you have it lying around. No need for syrup with this delicious recipe. Very important to use big, thick pieces of bread -- no sliced bread from the bag.

sym3 from Alexandria, VA /

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The bread was soggy, and
the syrup had a wierd after
taste. I added a bit of
brown sugar and it tasted
great! Overall I would make
it again.

A Cook from Walnut Creek,CA /

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I served it at brunch and had no complaints. 2 star anise is a bit much though. To balance the flavor out more I used fresh wild honey. Also for the syrup I used
Butternut Mountain Farm Maple Syrup.

LLPlug from Barneveld, The Netherlands /

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I would make sure that star anise flavor suits your taste before leaving the spice in for the entire duration of the reduction process. I just put in one star and took it out abt 5 mins afterwards. Also, I don't like soggy French toast, so I halved the milk portion. I also added some heated maple syrup to the liquid for a guest who preferred a more syrupy consistency.